Preheat oven to 350 degrees F.

Beat egg whites and sugar until stiff peaks.

In another bowl whisk egg yolks, brown sugar, vanilla and oil till frothy.

Sift flour, baking powder and salt into yolk mixture. Beat till combined.

Fold in egg whites gently. You want to keep the air, but fully combine till whites aren't visible.

Grease a jelly roll pan or cookie pan with non stick spray or butter. Place parchment on top and grease parchment.

Pour mixture onto pan. Make sure to spread evenly.

Bake 10 minutes. Should be cooked and springy.

Lay a parchment sheet over cake.

Place cooling rack face down on top of parchment and cake. Invert cake to rack.

Roll cake into cylinder while still warm. The way you roll in depends on which pan you are using and how large you want the cakes. With cookie pan you can make 2 cakes, but the cake will be thinner.

Allow to cool completely while rolled up.

Unroll cake and add fillings / fruits. Roll back up. If there are cracks, gently roll it you can hide these issues with topping. Then cover with ganache.

Store in refrigerator.